Midterm 6th Period

Soups

100

This soup has large chunks of ingredients, and uses potatoes to aid in thickening

Chowder

200

This category of soup is always unthickened

Clear

300

Tomato is an example of a ___ soup

Puree

400

A bisque is made from this

Shellfish or crustacean shells

500

Gazpacho is an example of a ____ soup

Cold

Grains

100

Most grains are a category of this

grasses

200

This is the grain that most people think of when they hear the word "gluten"

wheat

300

This is the inside of the grain and the largest part

Endosperm

400

This is the outside coating of the grain

Bran

500

This is the smallest part of the grain and where the fat is

Germ

Stocks and Sauces

100

You must always start stock in this kind of water

Cold

200

2 parts onion, 1 part carrot, and 1 part celery is called this

Mirepoix

300

A dark roux has _____ thickening power than a white roux

Less 

400

The sauce made from dark stock, dark roux, and tomato product

Espagnole

500

The sauce made from blonde roux and white or light stock

Veloute

Food Safety

100

A Baked potato is a dangerous ____ food

TCS

200

Poultry and shell eggs should be stored here in a refrigerator

Bottom shelf

300

This is the term used to identify harmful bacteria spreading from raw food to other food

Cross-contamination

400

Ground meat must be stored _____ whole meat in a refrigerator

Below

500

This is the temperature danger zone

41-135

Knives

100

This knife does the majority of the work in a kitchen

Chef's knife

200

This knife goes through bone

Cleaver

300

This knife fillets fish

Filet

400

This knife is often known as a bread knife

Serrated

500

This knife removes raw meat from bones and trims silverskin

Boning